Oxmoor House
Recipe from Cooking Light

Vadouvan is an Indian condiment made by cooking onions, shallots, and garlic until deeply caramelized, then flavoring them with a combination of toasted dried spices. For a shortcut, you can substitute 2 teaspoons of garam masala or Madras curry powder for all the ground spices here.

Ingredients

  • 1 pound boneless lamb shoulder, trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 3/4 cup finely chopped onion
  • 1/4 cup finely chopped shallots
  • 2 tablespoons minced garlic, divided
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground red pepper
  • Dash of grated whole nutmeg
  • 2 tablespoons finely chopped fresh mint, divided
  • 3/4 teaspoon kosher salt, divided
  • 2 red bell peppers
  • 1/2 cup 2% low-fat Greek-style plain yogurt
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 4 (1 1/2-ounce) hamburger buns, toasted
  • 2 cups torn radicchio

Preparation

  1. 1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled. Assemble grinder just before grinding.
  2. 2. Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine lamb and 1 tablespoon oil in large bowl; toss to combine. Pass lamb through meat grinder completely. Immediately pass meat through grinder a second time. Cover and chill.
  3. 3. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 1/2 tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.
  4. 4. Combine lamb mixture, onion mixture, 1 tablespoon mint, and 1/4 teaspoon salt. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
  5. 5. Preheat broiler.
  6. 6. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 9 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each pepper portion in half.
  7. 7. Preheat grill to medium-high heat.
  8. 8. Combine remaining 1 1/2 teaspoons garlic, remaining 1 tablespoon mint, yogurt, juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl. Set aside.
  9. 9. Sprinkle patties evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 2 tablespoons yogurt mixture, 1/2 cup radicchio, 2 bell pepper strips, and top half of bun.
J. Kenji Lopez-Alt,
July 2010

Nutritional Information

  • Calories: 398
  • Fat: 15.7g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 7.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 31.5g
  • Carbohydrate: 32.9g
  • Fiber: 3.3g
  • Cholesterol: 74mg
  • Iron: 4.5mg
  • Sodium: 656mg
  • Calcium: 153mg